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KMID : 1007520080170010176
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Food Science and Biotechnology
2008 Volume.17 No. 1 p.176 ~ p.179
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Molecular Structure of Sorghum and Waxy Sorghum Starches
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Han Young-Joo
Park Jong-Tae
Le Quang Tri
Shim Jae-Hoon
Nguyen Van Dao
Kim Yong-Ro
Park Kwan-Hwa
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Abstract
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Amylose contents and amylopectin chain architecture of sorghum and waxy sorghum starches were determined and compared with those of other common cereal and tuber starches. Also, in vitro digestibility of sorghum starch was estimated using a novel methodology. The absolute amylose content of sorghum starch was similar to that of corn and wheat starches. The side chain length distribution patterns for sorghum and waxy sorghum amylopectin were very similar to those of corn and waxy corn, respectively. The kcat/Km values for sorghum and potato amylopectin did not show a significant difference. The kinetic parameters could be used as novel indicators for starch digestibility.
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KEYWORD
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sorghum starch, waxy sorghum starch, amylopectin side chain Length distribution, amylose content, starch digestibility
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